How to prepare Royal Icing?

People who start their adventure with Royal Icing want fail-proof directions and ratios, that will allow them to get a perfect medium for decorating purposes. That might be difficult to accept, but there is no such thing as one perfect recipe. However, the tips below will help you to achieve the base icing that is close to perfection.

  • As already mentioned in Ingredients section of this guide, every RI recipe starts more or less with the same base: powdered substance, liquid and additives enhancing stability and/or taste and aroma.
  • Dry ingredients are added to the wet, the mixture is beaten on low speed until it thickens, and then flavorings are added. You can use your hand mixer or Kitchen Aid, depending on what you have.

  • After a Google search, you will see there are many different recipes for making Royal Icing, each promising best possible results and flawless decorated cookies. Feel free to choose the one that best suits your preferences.

Royal icing is prepared according the following scheme (regardless of the ingredients):

1. Combine all the ingredients in a mixing bowl, starting with the liquids first (apart from flavorings).

2. Gradually add dry ingredients, don't add all of them at once. Stir it a couple of times until it looks soupy to incorporate the liquids and powder so it doesn’t fly everywhere.

3. Mix on low speed until it’s fully combined. At this point your icing should be smooth, a shampoo like consistency.

4. Now you can add flavorings, especially the lemon juice.

5. Begin to mix your icing on medium high for about 4-6 minutes. After a minute or two your mixture should begin to thicken and whiten.

6. Mix until it comes to a “soft peak stage”. If it doesn't, add some powdered substance.

7. Continue whisking until the ingredients form a thick, shiny paste that is bright white in color and has the consistency of toothpaste.

Note:

Avoid overmixing your icing (i.e. mixing on high or maximum speed). You want to get an icing, not the meringue.

The overmixed, aerated icing looses it's stability and is prone to crusting and other unpleasant outcomes.

It's better to mix at a low speed for 10 minutes than at a high speed for 2 minutes.

4. Continue to whip your icing until it comes to an almost stiff peak stage (when you remove the paddle the peaks should remain intact, see the picture below). It should be glossy, white and very thick - this is your base consistency icing.

Note:

There is NO such thing as a special recipe for each of RI consistency (see also Consistencies).

Always start with base consistency icing (ALMOST STIFF PEAKS) and after that thin it to the desired state.

Softpeaks_versus_stiffpeaks

5. Let your icing sit for 15 minutes to let air bubbles rise naturally. You can also tap the bowl on the table several times to force the air bubbles up.

6. If you're not using it immediately, cover the surface of the icing with food wrap to prevent it from drying and/or crusting and put it to the refrigerator.

7. Depending on your decorating project requirements, color your icing using gel food coloring. First, add dye to base icing, and THEN thin it to your desired consistency.For more details, see respective topics in sections Must-haves and Procedures.

8. Fill your piping bags with chosen colors - you're ready to begin.